Homemade Creme Fraiche – a delicious recipe with heavy cream, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
You'll want to seek out a good quality heavy cream that is pasteurized, not ultra-pasteurized. If you can only find ultra-pasteurzed, it will work, but will take longer to thicken.
2
To start, you want to pour 1 cup of heavy cream into a non-reactionary container (basically, any container that isn't made from iron or aluminum).
3
Next, add two tablespoons of buttermilk to the heavy cream. Cover the bottle with a lid and shake until everything is thoroughly combined.
4
Loosely cover the heavy cream mixture and allow it to sit out on your kitchen counter for 12-24 hours. Ideally the temperature in your kitchen will be from 72 to 78 degrees. My apartment tends to be on the cooler side, so it always takes mine a full 24 hours to thicken. After it's at the perfect consistency, transfer it to your fridge. The creme fraiche will be good for up to 2 weeks.
255
kcal
Calories
27
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 cup heavy cream, 2 tablespoons buttermilk.
Yes, Homemade Creme Fraiche falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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